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Sweet and Spicy CAULILINI® baby cauliflower

Prep Time
20 minutes
Total Time
25 minutes
Skill Level


  • 1 pound CAULILINI® baby cauliflower
  • 1 teaspoon minced lemongrass
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha sauce
  • 4-5 drops Maggi seasoning
  • ¼ cup chopped cashews or peanuts
  • 1 tablespoon chopped cilantro

The Method

Mince the lemongrass, ginger, and garlic and set aside.

Mix soy sauce, honey, rice vinegar, sriracha and Maggi seasoning together in small bowl.

Meanwhile, in a large pot, bring 4-6 cups of water to a boil. Add 1 tablespoon salt to the water, and blanch CAULILINI® baby cauliflower for 3-4 minutes until cooked through. Remove CAULILINI® baby cauliflower and shock in a salted ice bath if not serving right away, or let rest on a sheet pan while preparing the next steps.

While CAULILINI® baby cauliflower is resting, heat a medium to large sauté pan with some canola oil over medium-high heat. Fry the lemongrass, garlic and ginger for 1 min. Then add the liquid mixture and let simmer until it has reduced slightly, 2-3 minutes.

Add the cooked CAULILINI® baby cauliflower a few stalks at a time (as to not crowd the pan) and toss in the marinade. Remove the CAULILINI® baby cauliflower once coated and plate for serving. Reload the pan as needed, until all the CAULILINI® baby cauliflower has been glazed.

Garnish with chopped nuts and cilantro, and serve immediately.

By Chef Aaron Sears | Member, Mann’s Chef Panel

Nutrition Facts
Serving Size: 112g | Servings: 6
Amount Per Serving
Calories 90 ׀ Total Fat 3g (sat 0.5g trans 0g) ׀ Cholesterol 0mg ׀ Sodium 760mg ׀ Total Carbohydrate 14g ׀ Dietary Fiber 2g ׀ Sugars 9g (Includes 6g Added Sugars) | Protein 3g ׀ Vitamin D 0% ׀ Calcium 2% ׀ Iron 10% ׀ Potassium 6%

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